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+ servings
overhead view of mango and corn salsa on a wood cutting board
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5 from 98 votes

Mango Corn Salsa Recipe

An easy Mango and Sweet Corn Salsa recipe that requires only 8 ingredients that you can make in 10 minutes or less.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Side Dish
Cuisine: Mexican
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6
Calories: 38kcal
Author: Deborah

Equipment

Ingredients

  • 1 cup mango diced
  • 1 cup corn fresh or frozen
  • 2 tablespoon lime juice
  • 1 medium jalapeno seeded; finely diced
  • ½ cup red onion finely diced
  • ½ cup orange bell pepper finely diced
  • ½ cup cilantro coarsely chopped
  • 1 tablespoon garlic minced

Instructions

  • Dice mango by making horizontal and then vertical slices while in the skin. Scoop out flesh with a spoon. See section above on how to slice a mango. Remove corn from cob with a knife. Dice the onion, bell pepper, and jalapeño. Coarsely chop cilantro. Mince garlic. Toss all ingredients into a bowl.
  • Stir until ingredients are well-incorporated.
  • Add lime juice to salsa.
  • Stir until all ingredients are thoroughly mixed. Garnish with more cilantro and lime slices. For best results, chill for 30 minutes to an hour prior to serving, or serve immediately

Video

Notes

  • For a real treat, grill the corn on the barbecue before adding it to your salsa. This will result in beautiful grill marks that will look amazing in it's presentation.
  • It's best to serve this mango corn salsa immediately after preparation. If you have left-overs, they will store well in an airtight container in your fridge for about 2 days, tops.

Nutrition

Serving: 1serving | Calories: 38kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 4mg | Potassium: 138mg | Fiber: 1g | Sugar: 6g | Vitamin A: 751IU | Vitamin C: 28mg | Calcium: 9mg | Iron: 1mg